Eat Local Organic Food!


Kodi Kura Gravy


  • Dry roast poppy seeds. First powder them and then add water to make a smooth paste. Use very little water. Marinate chicken with marination ingredients and set aside till we use it.
  • Add Sunsolite oil to a pan and heat till hot, sauté the whole spices in the oil for a min.
  • Add green chili, salt, and onions. Fry till onions become fragrant and golden evenly.
  • Add ginger garlic paste and sauté again till it becomes fragrant. Do not burn. Add tomatoes and fry till the Sunsolite oil begins to separate.
  • Add chicken and fry on a high flame for 2 to 3 mins.
  • Add chopped mint leaves and the rest of the chili powder and garam masala.
  • Add water just enough to immerse the chicken.
  • Cover and cook on a low flame till the chicken is fully cooked and tender.
  • Add the poppy seeds paste. Stir well and cook till you get the required consistency for about 3 to 5 minutes. Stir often to prevent the poppy seeds paste from sticking at the bottom. Serve Andhra chicken curry with any rice or phulka.


  • ½ kg chicken
  • ¼ tbsp. red chili powder (adjust as needed)
  • 3 medium onions finely chopped
  • 1 green chili slit or chopped
  • ¾ tsp ginger garlic paste
  • 3 tbsp Sunsolite Oil
  • 1 tomato chopped finely
  • Fistful of mint leaves (finely chopped) (optional)

To make a fine paste

  • 3 tbsp Poppy seeds or 10 cashew nuts


  • ¾ tsp ginger garlic paste
  • 1 tsp turmeric
  • Salt as needed
  • 1 to 3 tbsp. lemon juice (adjust as needed) or curd
  • ¾ tbsp. red chili powder

Whole spice

  • 1 bay leaf or 1 sprig of curry leaves
  • 2 to 3 cloves
  • 2 cardamom
  • 1-inch cinnamon stick
  • ¼ Shahi jeera or cumin

Garam masala powder

  • 1 tsp Garam masala powder

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